**What we need from you**

+ As per the IHG FSMS booklet
+ Tracking system for control of supplier operating licenses
+ Daily checklist by shift for chiller temperature control
+ Control of dry store food rotation
+ Specification / quality / delivery records for perishable food items
+ Items to be removed from delivery packaging and transferred in washable containers
+ Sufficient and well-maintained refrigeration equipment functioning at correct temperatures
+ Daily spot check on storage conditions and holding temperatures
+ Food stock rotation practices are adhered to
+ Segregation of all raw and cooked food procedures are strictly observed
+ To carry out sanitizing / disinfection procedures
+ Temperature and time controls are in place to ensure all cooking is thorough and properly carried out
+ To ensure rapid chilling after cooking
+ Appropriate holding for at hot temperatures until serving
+ Food not consumed must be disposed of imm...